Step 1

Thinly slice the peaches. I recommend leaving the skin on so that the peaches keep their structure during grilling. Thinly slice the halloumi. Set aside.

Step 2

Slice the cucumber in half from tip to tip. Scrape out the seeds. Slice each half into 1/4-inch pieces. On a cutting board or in a wide-bottomed bowl, mash the cucumber with a potato masher or heavy-bottomed glass so that they are tenderized and slightly broken down.

Step 3

Add the rice vinegar, chili garlic sauce, honey, and salt. Toss to combine. Taste and adjust as needed, adding extra chili garlic sauce for more spice or more rice vinegar for extra acidity. Set aside.

Step 4

Heat a grill pan or grill over medium-high heat. Once hot, add the peaches and halloumi. Cook on each side until charred, just a few minutes. I find tongs work best to flip the peaches and halloumi.

Step 5

Drizzle the ciabatta slices with olive oil. Toast on the grill pan for 2-3 minutes, until golden.

Step 6

(Optional) Spread mayonnaise on one piece of ciabatta. Use a slotted spoon or fork to top with cucumber salad, then layer with peaches, halloumi, and arugula. Best enjoyed immediately.